Tomato Dumplings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 6 servings.
The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much. —Lucille Tucker, Clinton, Illinois
Ingredients
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1/2 cup finely chopped onion
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1/4 cup finely chopped green pepper
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1/4 cup finely chopped celery
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1/4 cup butter
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1 bay leaf
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1 can (28 ounces) diced tomatoes, undrained
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1 tablespoon brown sugar
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1/2 teaspoon dried basil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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DUMPLINGS
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1 cup all-purpose flour
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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1 tablespoon cold butter
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1 tablespoon snipped fresh parsley
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2/3 cup milk
Directions
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1.
In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes.
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2.
Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed.
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3.
Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.
Nutrition Facts
1 serving: 236 calories, 11g fat (7g saturated fat), 28mg cholesterol, 833mg sodium, 31g carbohydrate (10g sugars, 4g fiber), 6g protein.
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